University of Birmingham The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins
University of Birmingham The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins
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发表时间：
2015
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通讯作者：
Jonathan J. O'Sullivan;B. Murray;Cal Flynn;I. Norton
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作者：
Jonathan J. O'Sullivan;B. Murray;Cal Flynn;I. Norton
研究了超声波对牛明胶（BG）、鱼明胶（FG）、鸡蛋白色蛋白（EWP）3种动物蛋白和豌豆分离蛋白（PPI）、大豆分离蛋白（SPI）、大米分离蛋白（RPI）3种植物蛋白理化性质和乳化性质的影响。蛋白质溶液（0.1和10重量%）在声强为~34 W cm（cid：1）2的条件下超声处理2 min。分别采用DLS和SLS、特性粘数和SDS-PAGE对蛋白质的结构和物理性质进行了研究。超声处理的动物和植物蛋白质的乳化性能进行了比较，其未经处理的同行和Brij 97。超声处理降低了除RPI外的所有蛋白质的大小，并且在所有情况下均未观察到蛋白质一级结构分子量分布的降低。用所有未处理的蛋白质制备的乳液产生浓度（cid：3）为1重量%的亚微米液滴，而在浓度> 5重量%时，用EWP、SPI和RPI制备的乳液由于来自均质化的蛋白质的压力变性而产生微米尺寸的液滴（> 10 μ m）。用超声处理的FG、SPI和RPI产生的乳液具有与相同浓度的未处理蛋白质相似的液滴尺寸，而浓度（cid：3）为1重量%的超声处理的BG、EWP和PPI乳液具有与未处理蛋白质相似的液滴尺寸。与用其未处理的对应物制备的乳液相比，具有较小的液滴尺寸。这种效果与观察到的这些未处理的和超声处理的蛋白质之间的界面张力的降低一致。© 2015爱思唯尔有限公司版权所有
The ultrasonic effect on the physicochemical and emulsifying properties of three animal proteins, bovine gelatin (BG), fi sh gelatin (FG) and egg white protein (EWP), and three vegetable proteins, pea protein isolate (PPI), soy protein isolate (SPI) and rice protein isolate (RPI), was investigated. Protein solutions (0.1 e 10 wt.%) were sonicated at an acoustic intensity of ~34 W cm (cid:1) 2 for 2 min. The structural and physical properties of the proteins were probed in terms of changes in size, hydrodynamic volume and molecular structure using DLS and SLS, intrinsic viscosity and SDS-PAGE, respectively. The emulsifying performance of ultrasound treated animal and vegetable proteins were compared to their untreated counterparts and Brij 97. Ultrasound treatment reduced the size of all proteins, with the exception of RPI, and no reduction in the primary structure molecular weight pro fi le of proteins was observed in all cases. Emulsions prepared with all untreated proteins yielded submicron droplets at concentrations (cid:3) 1 wt.%, whilst at concentrations > 5 wt.% emulsions prepared with EWP, SPI and RPI yielded micron sized droplets ( > 10 m m) due to pressure denaturation of protein from homogenisation. Emulsions produced with sonicated FG, SPI and RPI had the similar droplet sizes as untreated proteins at the same concentrations, whilst sonicated BG, EWP and PPI emulsions at concentrations (cid:3) 1 wt.% had a smaller droplet size compared to emulsions prepared with their untreated counterparts. This effect was consistent with the observed reduction in the interfacial tension between these untreated and ultrasound treated proteins. © 2015 Elsevier Ltd. All rights reserved.